Pumpkin Pie Pudding

I was introduced to Pumpkin Pies and Puddings during the Fall season. In Kerala, pumpkin is used for making Erishery and that was pretty much the only dish I have made with Pumpkin. I had a can of Pumpkin Puree and I used it for making a Pumpkin Pie Pudding. It is called Pumpkin Pie Pudding since it tastes like the filling used in a Pumpkin Pie. Pudding since it doesn’t have a crust unlike a Pie.

Pumpkin Pie Pudding

This is an easy dessert and tastes wonderful with all the spices. This pudding doesn’t have eggs.

Ingredients

Canned Pumpkin Puree – 1 can (15 oz)

Unflavored Gelatin – 2 envelopes (7 g)

Whole Milk – 2 cups

Vanilla extract – 1/2 tsp

Cinnamon Powder – 1/2 tsp

Powdered Cardamom – 1/2 tsp

Powdered Cloves – 1/4 tsp

Powder Ginger – 1/2 tsp

Brown Sugar – 1/2 cup (Alter according to desired sweetness)

Salt – a dash

Ginger Snaps – 6 to 8 (optional)

Whipped Cream – optional

Water – 2 tbsp

Preparation Method

Take 2 tbsp water in a small bowl and sprinkle gelatin. Allow it to stand for 2 minutes until it becomes a thick mixture.